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Blueberry Custard Pie
Yield: 1 pie
Ingredients:
- 1 cup (8 ounces) sour cream
- ¾ cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2½ cups fresh blueberries
- 1 (9 inch) unbaked pie crust
Streusel Topping:
- ½ cup brown sugar
- ⅓ cup flour
- ¼ cup butter, softened
- ½ cup chopped pecans
Directions:
- Preheat oven to 400° F.
- Mix sour cream, sugar, egg, flour, vanilla and salt with a spoon until smooth.
- Gently fold in blueberries and pour into unbaked pie crust.
- Bake 25 minutes.
- Streusel Topping:
- Combine the brown sugar and flour.
- Add the butter and pecans and mix.
- Sprinkle on the baked pie filling.
- Bake an additional 15-20 minutes.
- Serve warm or cold.